Sort ingredients
danorsong
QR Code
Listen
Pdf
Preheat oven to 350.
Slice each cranberry in half and chop pears into slices, and then dice pear into smaller pieces leaving the skin on. Keep the 2 piles separate. Sprinkle ½ tsp cinnamon on pears and cranberries and tumble to mix with hands.
In a bowl add flour, baking soda, remaining ½ tsp cinnamon, and salt and whisk.
In a 2nd bowl add eggs, syrup, and whisk.
Add dry mix to wet mix and continue to stir to get good batter consistency, next add the butter and continue to whisk.
Stir in the cranberries.
Either use muffin tin liners or grease a muffin tin with room temperature butter or other fat.
Next spoon muffin mix into each tin to fill about halfway.
Divide the pear pieces and place on top of each muffin, gently push them down so they sink in. The muffins should be about level.
Bake for 15-20 minutes, a quick finger poke will let you know when they are ready, acorn flour & hazelnut flour about 15 min, almond & chestnut flour 20 min.
Let cool for a few minutes but not too long, muffins are meant to be eaten warm.